I recently learned of the sudden passing of one of our dear Teen-Chefs, Sam Vincent.
Sam was exuberant and passionate about Cooking!
He joined us in Provence in 2005, and so loved it that he was invited
the following summer to do a stage with Madeleine and Erick Vedel.
Sam continued on the culinary path and was cooking in a restaurant near Berkeley, California.
We will miss your smile and your charming allegiance to the kitchen.
And Merci, Sam, Merci pour tout.
Join us on snapshot tour of our time with Sam.
Following the photos is Erick Vedel's recipe for Soupe de Poisson
Watching Goats, Watching Cheese
The Most Wonderful Fromagerie
Meatballs in the Style of Apicius
Coquille St Jacques in Arles
Aileen and the Dishes
Soupe de Poisson, To Be
Sam and the Fish
Stuffing the Vegetables
The Aioli, Madeleine, and Sam
Sunset Over the Camargue
Soupe de Poisson (from Marseille based on local fish)
for many of the Teen-Chefs, this was the first time that they had been invited to see and prepare such a variety of whole small and interesting fish.
preparation takes about an hour and a half, cooking also takes about an hour and half and in the end makes enough for 4 persons
for the fish:
4 cleaned scorpion fishes
4 cleaned stingfish
4 slices of conger
1kg cleaned john dory
20 slices of bread
1 clove of garlic
salt and pepper
for the soup:
1kg of rockfish
1 clove of garlic
6 branches of parsley
6 stalks of anise
4 large spoonfuls of olive oil.
2 sheets of laurel
a piece of orange zest
1 cayenne pepper
2 knife points of saffron powder
for saffron and basil rouille:
2 minced garlic cloves
3 tablespoons olive oil
1/4 teaspoon saffron
1 tablespoon white wine
1/4 cup dry breadcrumbs
1 cup broth from soup or clam juice
to make soup
don’t scale the rockfish, simply wash them, gut the biggest ones. wash and cut the leeks. peel, wash, and chop the onions.
peel and mash the garlic.
wash and drain the parsley and the anise, mash the tomatoes. put the vegetables, the olive oil, the laurel, the zest of orange, and the chilli in a stewpan. cook the preparation for 15 minutes.
add the rockfish and season.
keep on the fire for 15minutes, then add 3 liters of boiling water.
cook it for ten more minutes.
remove the stalks of anise and the zest of orange after taking the stewpan off the fire.
press the rest in a vegetable masher, then add the saffron.
rectify the seasoning before serving.
peel, wash, and cut the potatoes into big cubes. cook the potatoes by covering them with as much soup as water in a large stewpan.
salt and pepper.
make the aioli in the mortar and pestle.
grill the slices of bread, then rub them with a clove of garlic.
to serve place the bread in a soup bowl and set aside.
boil the rest of the soup.
put the fish inside starting with the tough-fleshed ones.
cook them on a soft cooking temperature for 6 to 10minutes.
put the potatoes in a big plate, add the fish over them.
pour the “soupe de poisson” on the grilled bread in the soup bowl.
serve with the aioli in the mortar.